Labor Day has come and gone, and now it’s time for autumn colors, cooler weather and most importantly, football. This is a recipe I came up with for our last football gathering. It was a real hit.

Give it a try the next time you want to fix something outdoors. Just make sure you cook enough to satisfy your friends and family.

This dish is a play on “Buffalo Chicken Wings,” which most of us are very familiar with. But instead of wings I use boneless and skinless chicken thighs. You can use boneless and skinless chicken breasts too, but they aren’t near as moist as the thighs. In the Kansas City Barbecue Society there is an ongoing opinion about chicken breasts, and here it is.

“There are two types of chicken breasts for most backyard grillers. Undercooked or dry.” Needless to say they prefer the moister thighs.

First, let me tell you what these “Buffalo Bacon Backers™” are. They are strips of chicken thighs grilled and basted with the original Buffalo sauce from the Anchorage Tavern in Buffalo, N.Y.

Grilled along with the chicken are halved English muffins and halved banana peppers with the seeds removed. The toasted English muffins are cut into three lengthwise pieces.

On each piece of muffin some of my wife’s famous blue cheese dressing is spooned on. Then a small piece of grilled banana pepper, a piece of grilled chicken, and then it is all wrapped in a piece of bacon that has been sliced in half lengthwise and cooked just shy of the crispy stage so it stays pliable.

A little more Buffalo sauce is put on top and the Buffalo Bacon Backer™ then is broiled at 500 degrees Fahrenheit for five minutes. The crunch of the English muffin with the spiciness of the pepper and chicken combines with the smoothness of the dressing is a great match, and know....bacon is never bad....right?

And no worries, I will provide you with the website to see the instructional video we created. In the meantime, here is the recipe for the Buffalo Hot Sauce and the Blue Cheese Dressing. I split six English muffins for this recipe, brushed with olive oil and toasted them over charcoals. I used roughly 2.5 lbs of thighs and basted them in the Buffalo Hot Sauce while grilling.

The Original Buffalo Hot Sauce Recipe

This sauce is really easy. Just combine these three ingredients over medium heat in a sauce pan, and warm through until all the butter is melted and incorporated. Don’t inhale it, unless you need to clear your sinuses. Also, resist the urge to doctor this sauce up with your own spices and additions. Please give it a try in it’s original and intended way. If you want to add more stuff the second time and beyond, be my guest.

  •  One Cup Louisiana Hot Sauce
  •  5 Tablespoons of Real Butter
  •  Two Teaspoons of White Wine Vinegar

A funny story....I got into a cyber-argument over this recipe with some dude from Buffalo on my YouTube channel. He said there was a lot more stuff added to the Anchor Tavern recipe, and no vinegar. I mean, this guy was cussing mad. I was dude...chill. I then researched it and learned that mine IS the original recipe from the Anchor Tavern. They have since doctored it up and bottled it, making it more of a secret recipe, kind of like KFC and the seven spices. If it were as easy as the original, you wouldn’t need to buy it since it is so easy to fix. Either way, I like the original.

Liz’s Blue Cheese Dressing Recipe

Mix these ingredients and let sit refrigerated for at least an hour, overnight if possible. This DOES NOT taste like commercially made blue cheese dressings. Much lighter and not as bitter.

  •  1 Cup of Real Mayonnaise
  •  1/2 Cup of Sour Cream
  •  2 Tablespoons of Chopped Onion
  •  1/4 Cup of Finely Chopped Parsley
  •  1/8 Cup of Crumbled Blue Cheese
  •  1 Teaspoon of Minced Garlic
  •  2 Teaspoons of White Wine Vinegar
  •  Juice of 1/2 Lemon
  •  Salt and Pepper to Taste

Assemble the Buffalo Bacon Backers as described above, broil them and ENJOY! You can see the

instructional video at

— Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Contact him at


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